Dominique DeVito’s Chocolate Mousse Holiday Recipe

Dominique DeVito lives in Ghent, New York with her family, where they own the Hudson-Chatham Winery. She is the author of Christmas Slow Cooking, out now from Cider Mill Press and available wherever books are sold.
As the holidays approach, it seems inevitable to end up spending more and more time in the kitchen, preparing big family dinners or baking cookies for the annual Christmas Cookie Swap. Luckily, cookbook author Dominique DeVito has created a collection of festive recipes perfect for holiday gatherings, all tailored to the simplest cooking tool: the electric slow cooker.
In Christmas Slow Cooking, you’ll find recipes from dinner entrees to tasty side dishes to desserts, and we’re excited to share her mouth-watering Chocolate Mousse recipe.
Dominique DeVito has this slow cooker recipe and many more on SimpleSlowCooking.com. Related:Dominique DeVito’s Bacon-Wrapped Meatloaf Recipe

Photo Courtesy of Simon & Schuster

Chocolate Mousse

For a really elegant and decadent dessert, top light and fluffy chocolate mousse with fresh raspberries and whipped cream flavored with raspberry liqueur.

Ingredients:

5 egg yolks

2 cups milk

½ cup sugar

1 teaspoon vanilla extract

¼ cup unsweetened cocoa powder

Directions:

Put an oven-safe casserole dish into the slow cooker. Add water around the dish so that it reaches about halfway up the side of the dish.

In a large bowl, beat the egg yolks using a whisk until thoroughly combined and a lighter, lemony color. Add the milk, sugar, vanilla, and cocoa powder until well combined. Pour the mixture into the dish inside the slow cooker.

Cover and cook on Low for 5 to 6 hours or on High for 2 to 4 hours. The mousse should be thick but not too firm. Turn the cooker off and let the dish cool slightly in the water. Then remove it and refrigerate for an hour or longer before serving.

Dominique DeVito lives in Ghent, New York with her family, where they own the Hudson-Chatham Winery. She is the author of Christmas Slow Cooking, out now from Cider Mill Press and available wherever books are sold.